Ingredients
Scale
- 3-4 lbs arm roast (or chuck roast)
- 1 tbsp olive oil (optional for searing)
- 2 cups beef broth (low sodium preferred)
- 1 onion (sliced)
- 3 cups baby carrots
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tbsp balsamic vinegar
- 3 cloves garlic (minced)
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
- 2 lbs Yukon gold or russet potatoes (peeled & cubed)
- 3 tbsp butter
- ½ cup milk (or more as needed)
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp sour cream (optional, for extra creaminess)
Instructions
- Season the arm roast with salt, black pepper, garlic powder, onion powder, dried thyme, and smoked paprika.
- Optional: Sear the roast in olive oil over medium-high heat until browned on all sides.
- Place the roast in a slow cooker or Dutch oven. Add minced garlic, sliced onion, baby carrots, beef broth, and balsamic vinegar.
- Cover and cook on low for about 8 hours or high for about 4 hours until tender.
- While cooking, prepare mashed potatoes by boiling cubed potatoes in salted water until tender; mash with butter and milk.
- For thicker gravy (optional), mix cornstarch with water and stir into the juices 30 minutes before serving.
- Serve shredded pot roast with mashed potatoes and drizzle gravy over the top.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg